Mom's Butterflake Rolls

Submitted by Debbie Loock
(my mom learned to make these rolls at a Relief Society meeting in the 1960's)

2 eggs, slightly beaten
1/3 cup granulated sugar
1/2 cup warm water
5-6 cups flour
1 cup boiling water
butter, margarine or soft spread margarine
1 can evaporated milk
1 tsp. salt
2 pkgs. dry yeast (I use quick rise yeast)

Put the eggs in a large bowl or mixer (I use my Kitchen Aide). Beat slightly. Add the evaporated milk, sugar and salt - mix well. Dissolve the yeast in the 1/2 cup warm water. Pour the 1 cup boiling water into the egg/milk mixture (with mixer running). Add the yeast when it is dissolved. Add the flour - mix in the first five cups - the dough should be quite sticky, but if needed add up to six cups of the flour. Mix well. Pour the dough onto a well floured, flat surface. Roll with a flour covered rolling pin until the dough is a large rectangle about 1/4 or 1/2 inch thick. Spread with butter or margarine then fold the dough in half, pressing out all the air bubbles. Spread a second time with butter and fold again. Cut the dough into 1 inch strips and then into 1 or 1 1/2 inch squares. Place in well greased muffin tins with the cut edges (not the folded edges) facing upwards. Cover with a towel and let rise. (1 1/2 hours with quick rise yeast or 3 hours with regular yeast). Bake at 375-400 degrees until golden brown.